Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.

Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.

Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.

Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.

Let them cool completely before peeling.

When the eggs are cool, peel them under cool running water.

Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.

Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon or electric mixer on low.

Fill each egg white half with the yolk mixture.

Garnish with pickle slices, fresh dill and paprika.